| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Texan | Beef, Main course, Southwest | 12 | Servings |
INGREDIENTS
| 1/3 | c | approximately corn oil |
| 6 | lb | Beef chuck, in 1/2-inch |
| cubes | ||
| c | Minced onion | |
| 1/3 | c | Minced garlic |
| 3 | c | approximately beef broth |
| 3 | c | Flat beer |
| 1 1/2 | c | Water |
| 1/4 | c | High-quality chili powder |
| or more to taste | ||
| 6 | lb | Tomatoes, three 2 lb. cans |
| drained and chopped | ||
| 1/3 | c | Tomato paste |
| 1 1/2 | T | Minced fresh oregano |
| 3 | T | Cumin seed |
| Salt, to taste | ||
| Cayenne pepper, to taste | ||
| Masa harina or cornmeal, if | ||
| needed |
INSTRUCTIONS
In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot. NOTES : No Texan worth his or her ten-gallon hat would put beans in chili. This one's all beef, calling on beer and freshly ground cumin to give it distinction. Masa harina, the finely ground corn used for corn tortillas, is often used to thicken soups or chili. It is available in Latin markets and some supermarkets. Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1003
Calories From Fat: 705
Total Fat: 78.1g
Cholesterol: 233.6mg
Sodium: 553.1mg
Potassium: 1055.6mg
Carbohydrates: 12.8g
Fiber: 3g
Sugar: 6.4g
Protein: 60.5g